This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side.
Here are several other dishes you can make with chorizo.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, diced
- ½ batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
- ¼ cup chopped cilantro stems, leaves reserved for serving
- 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
- 1 (28-ounce) can diced plum tomatoes with their juices
- 2 teaspoons kosher salt, more as needed
- Diced avocado, for serving
- Sliced scallion, for serving
- Lime wedges, for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
431 calories; 26 grams fat; 8 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 21 grams protein; 49 milligrams cholesterol; 1483 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
- Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
- Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.
1 hour 45 minutes
Dining and Cooking